Place the bacon slab into the freezer for 15-20 minutes. It will firm up a bit, and therefore it will be much easier to slice.

Pick up a razor-sharp knife. Retrieve the bacon slab from the freezer, cut off the tough skin and dice the bacon into cubes (roughly sized at 0.2-0.3’’; 5-7 mm per side).

Place a frying pan/skillet on the stove, throw the bacon in. Fry on medium heat until crispy and golden. Move the bacon pieces onto a plate lined with paper towel, but don’t clean the frying pan just yet.

Rinse, peel and chop all of the vegetables finely, cube the potatoes as well. Once you’re done, keep the potatoes aside (we’ll need them later, for step 1 of the 'Finishing touches').

Drop the veggies (minus the potatoes) into the frying pan (the one we used for frying bacon). Fry on medium heat for a few minutes.

Move the vegetables into a cooking pot, pour the water in. Add 1 teaspoon of marjoram, 2 dried bay leaves, 2 allspice berries and 4 black peppercorns. Cook for 30 minutes, until the vegetables have softened.

Fish out bay leaves, allspice berries and peppercorns. Add cubed potatoes and cook for another 20 minutes, until the potatoes soften. Next, blend the soup with an immersion blender until smooth.

In a small bowl or cup, stir the heavy cream together with 4 tablespoons of grated horseradish and a few tablespoons of blended soup. Return the mixture into the cooking pot and stir.

Bring the soup to a near boil, then reduce the heat. Season with two generous pinches of salt and ground black pepper. Have a taste. Does your soup need more horseradish or seasoning? If so, add more.

Serve immediately with diced fried bacon and one egg per portion - sunny side up, poached or boiled & halved. Garnish with fresh marjoram, garden cress or green sprouts.